Characterization of the key active aroma compounds in Pu-erh tea using gas chromatography-time of flight/mass spectrometry-olfactometry combined with five different evaluation methods

文献类型： 外文期刊

第一作者： Ma, Lijuan

作者： Ma, Lijuan;Gao, Manman;Hu, Jiangnan;Tong, Wenzhe;Du, Liping;Yu, Aiqun;Huang, Jihong;Li, Jianxun;He, Ronglin

作者机构：

关键词： Pu-erh tea; Olfactometry; Evaluation methods; Key active aroma components

期刊名称：EUROPEAN FOOD RESEARCH AND TECHNOLOGY （ 影响因子：2.998； 五年影响因子：3.005 ）

ISSN： 1438-2377

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页码：

收录情况： SCI

摘要： The aroma characteristics of Pu-erh tea were studied in this work. A total of 117 volatile compounds were identified by HS-SPME combined with GC-TOF/MS, of which 29 active aroma compounds were identified by olfactometry. The active aroma compounds of Pu-erh tea were analyzed by intensity aroma (IA), aroma extraction dilution (AEDA), sensory quantification value (MF), detection frequency (DFA) and odor activity value (OAV). 24, 21 and 23 active aroma components were identified by DFA, AEDA and OAV, while 20 by IA and MF. Recombination of the obtained active aroma components indicated that OAV method was best for determining the active aroma compounds as the aroma profile of OAV recombination model was the most similar to that of Pu-erh tea sample. Omission test of the OAV recombination model furtherly identified 19 characteristic active aroma compounds of Pu-erh tea, and linalool, 1,2,3-trimenthoxybenzebe, 1,2,4-trimethoxybenzene and alpha-ionone were the key characteristic active aromatic compounds.

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